Zucchini and Corn Pie
A great vegetarian summer dish!
Ingredients
- 4 Tbsp. butter
- 1 onion, diced
- 4 cups zucchini, sliced thin
- 1 (8 oz.) package sliced mushrooms
- 3 ears sweet corn
- 2 cloves garlic, minced
- 1 Tbsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1 1/2 cup shredded Mozzarella cheese
- 3 eggs, beaten
Instructions
- Preheat oven to 375º.
- In a large skillet, heat butter over medium-high heat. Add onion, zucchini and mushrooms. While vegetables sauté, cut corn kernels off the cob. Add corn and garlic to the pan and continue to sauté until vegetables are soft, 5 to 10 minutes. Remove from heat.
- Add basil, oregano and salt. Stir to combine. Add cheese, reserving 1/2 cup and egg. Grease a 9-inch pie pan with nonstick cooking spray. Transfer mixture to pan. Arrange zucchini slices on top to lay flat. Sprinkle remaining cheese overtop, cover with greased foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10 to 15 minutes before cutting into slices.
